Rigatoni with Chickpea Sugo

Cook Time 20 minutes

Servings 4


1pkt San Remo Rigatoni
1 ½ tins of chickpeas, strained
4tbsp olive oil
2 garlic cloves
1tbsp rosemary, finely chopped
¼ cup of flat leaf parsley, chopped finely
1 cup chicken stock
Salt & pepper
½ cup grated parmesan


Cook pasta as per packet direction

Place half of the chickpeas into a food processor and blend to a paste.

Heat olive oil in a saucepan on low heat. Add the garlic cloves and cook for 2 to 3mins stirring continually.  

Remove the garlic and add the whole chickpea’s and chickpea paste. Cook on a low heat for 5mins. Add the chicken stock, rosemary and cook for a 5mins.

Once pasta is al dente, strain and add the pasta to pan. Turn off the heat and toss through the parsley.

Serve with grated parmesan top.


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